We challenged the country's greatest celebrity chefs to put their fresh twists on classic sandwich favorites. Get a taste of their irresistible results.

Emeril Lagasse's Vietnamese Pork Po'Boy

Emeril's Fresh Twist: Kicked-up Vietnamese mayo. "I have such love for the Vietnamese, who have enriched our New Orleans community in countless ways," says Lagasse. "This dish is my version of their po'boy, also known as bánh mì."

Wolfgang Puck's Shrimp BLT

Wolfgang's Fresh Twist: Seafood. "Believe it or not, the first time I started doing this was when I was designing my panini grill. I tried out many different recipes and one day, I thought, 'Why not put shrimp or lobster in a sandwich?' The BLT started as a lobster BLT, but since shrimp is less expensive, more available, and just as tasty, I thought it would be a good combination."

Katie Lee's Heavyweight Hoagies

Katie's Fresh Twist: Garlic bread. "I used to love using my grandpa's leftover homemade garlic bread for sandwiches. I'd pile it high with everything I could find in the fridge and slather it with mayonnaise. I'd be mmm-ing and aahh-ing with each bite."

José Garces' Crab Salad Sandwich

José's Fresh Twist: Substituting ho-hum tuna for fresh crab. "At Tinto, we serve a variety of montaditos, including this one — a fresh and flavorful twist on a tuna salad sandwich. We use sweet jumbo lump crabmeat and mix it with a light crème fraîche-mayo-dijon blend. The sprinkling of espelette pepper brightens the creamy salad and really makes it sing."

Michelle Bernstein's McMichy

Michelle's Fresh Twist: Some serious sausage. "I created this sandwich as an homage to the McMuffin and added it as a special to the dinner menu at Michy's. Because of the blood sausage it didn't become a menu staple, but it definitely has its devotees."

Claire Robinson's Farmhouse Grilled Cheese

Claire's Fresh Twist: Tangy cheddar cheese. Robinson's twist takes its inspiration from both classic grilled cheese and the ham and cheese sandwich. In addition to the cheddar, the 5-Ingredient Fix host uses pancetta (Italian bacon) to balance the creamy cheese with a nice bit of saltiness.

José Andrés' Caprese Sandwich

José's Fresh Twist: Toasting. "I love the way toasting a sandwich gives you this great crust and then a melty cheese interior. It is a perfect combination of textures. As a boy in Barcelona, I remember loving the pan con tomate that is so emblematic of the city, especially when topped with cheese."

Daisy Martinez's Jibaritos

Daisy's Fresh Twist:Pernil (marinated pork) and turkey. Jorge "Peter" Figueroa is credited with creating the jibarito — a term of endearment in Puerto Rico — which calls for beef. Martinez substitutes shredded pork and turkey instead. "I love mine made with leftover pernil or even slices of adobo-marinated turkey breast. Any way you cut it, it's a winner."

Joy Bauer's No Flub Meatball Sub

Joy's Fresh Twist: Ground turkey. "When I was a kid my hands-down favorite sandwich was a meatball hero from our local Italian restaurant. It was pure perfection — super-moist homemade meatballs, drowning in cheese and marinara sauce, sitting atop a delicious white-toasty oversized bun. I still enjoy them now, but I make my own lean, healthy version using ground turkey in place of fatty beef or pork, whole-grain buns, and reduced-fat cheese — low in calories, but fat in taste!"

Stefan Richter's Pastrami on Rye

Stefan's Fresh Twist: Bavaria blue cheese and homemade horseradish sauce. "The classic pastrami sandwich with the seedy spice of rye bread combined with the rich meat of a good pastrami is pretty close to perfection already. Instead of yellow mustard, I played with a nice, creamy horseradish that gives it a bite, and added the creamy tang of a good Bavaria blue cheese to create a balanced taste explosion."